Sunday Recipe: Fish Cakes (Torte di Pesce) with Pickled Carrots and Grilled Blue Trumpet Mushrooms

Cod Cakes--Pickled Carrots--Marinated Grilled Trumpet Mushrooms

I kicked myself when talking to my sister the other day. I’d roasted halibut and there was some left over the next day. Who wants to eat leftover fish? I put it in the compost bin.

“Oh no!” she exclaimed, “you could have made fish cakes.”┬áDamn, she’s right. It’s been on my mind for days. I had to satisfy the “woolie” (craving) so I made fish cakes today.

My mother made these fish cakes with baccala (dried salt cod) but you have to soak the baccala overnight and it stinks up the apartment. Here’s a variation using fresh cod instead. It’s simple and delicious.

These cod cakes have a crunchy exterior and a creamy interior. The potato mellows the flavor of the cod and a squeeze of fresh lemon brings it all together.

I finished off the plate with meaty marinated grilled blue trumpet mushrooms and pickled carrot sticks. The mushrooms are smokey and their flavor is accentuated by the garlic-infused olive oil. The sweet and acidic pickled carrots are a good counter-balance to the rich fish cakes. A lovely weekend lunch indeed.

The pickled carrots are great to have around as an addition to an antipasti platter or as a side with a panino or even fish or meat. They’ll keep a couple of weeks at least in the refrigerator. Just remove the garlic and hot pepper before refrigerating. The flavor gets better over time. ┬áThe mushrooms can be kept in the refrigerator for a couple of days too and used in the same ways as the pickled carrots.

You got lucky – here are all 3 recipes.





2 Replies to “Sunday Recipe: Fish Cakes (Torte di Pesce) with Pickled Carrots and Grilled Blue Trumpet Mushrooms”

  1. Leftover fish to fish cakes! So, why didn’t I think of that last weekend? This recipe sounds delicious. Now I have to make fish again to have fish cakes! Thanks for sharing.


Comments are closed.